K.E. MIDTERMS - GRAINS AND PULSES

• Starch


  In the form of grains, legumes, tubers and their by-products such as pasta, noodles and bread are some of the most important nutrients and calories to sustain life.
• Cereals 


  Are plants belonging to the grass family which bear edible starchy seeds or grains used for human consumption and animal feeding. A good source of soluble fiber, contribute greatly to phtsical well-being.
• PARTS OF A GRAIN: HULL or HUSK


  This is the outer shell or protective covering of the grain.
• PARTS OF A GRAIN: Bran or Pericarp


  This is the tough outer layer covering the endosperm.
• PARTS OF A GRAIN: Endosperm or Kernel


  This is the largest part of the grain and is the source of protein and carbohydrates in the form of starch.
• PARTS OF A GRAIN: Germ or Embryo


  Located lower end of the grain and contains the new seed of the plant. Smallest portion of the grain, only part that contains fat.
• TYPES OF GRAINS: Rice


  Is the starchy seed of a semi-aquatic grass. Is used as a staple by more than half of the world's population.
• TYPES OF RICE: Long-grain Rice


  Has long, slender grains that stay separate and fluffy when properly cooked.
• TYPES OF RICE: Medium-grain rice


  Becomes sticky when cool, so it is best eaten freshly made and hot.
• TYPES OF RICE: Small-grain Rice


  Have small, round kernels that become quite tender and sticky when cooked.
• TYPES OF RICE: Brown Rice


  Has had the bran layer left on, giving it a light brown color, and a slightly coarse, chewier texture, and nutty flavor. It takes twice as long to cook as White rice.
• TYPES OF RICE: Polished or White Rice


  Has been milled to remove the outer bran coating.
• TYPES OF RICE: Enriched Rice 


  Regular milled rice that has received a coating of vitamins to compensate for some of the nutrients lost in the milling.
• TYPES OF RICE: Converted Rice 


  Parboiled to remove the surface starch.
• TYPES OF RICE: Instant Rice


  Created by fully-cooking and then flash-freezing milled rice.
• TYPES OF RICE: Arborio Rice


  Round, Short-grain rice used primarily in Italian dishes such as risotto. Very sticky, with a white color and mild flavor.
• TYPES OF RICE: Basmati Rice


  Is an extra-long grain rice grown in the Himalayan foothills and is widely used in India and surrounding countries.
• TYPES OF RICE: Calrose Rice


  Is a medium grain rice variety, notable for being the founding variety o the California Rice Industry.
• TYPES OF RICE: Glutinous Rice


  Also called "Sticky Rice", a sweet tasting short grain rice that becomes quite sticky and chewy when cooked, widely used for desserts and sweets.
• TYPES OF RICE: Jasmine Rice


  Very fragrant delicate of floral long-grain rice from Southeast Asia.
• TYPES OF RICE: Wild Rice


  Prepared similar to traditional rice, but is actually the seed of an unrelated reedlike aquatic plant. Long, slender grains with a dark brown to black color.
• Maize


  Also called "Corn", is the only grain that is also eaten fresh as a vegetable.
• MARKET FORMS OF MAIZE: Polenta


  An Italian-style cornmeal made with ground yellow or white maize
• MARKET FORMS OF MAIZE: Cornmeal


  Is made by drying and grinding a special type of corn known as dent, which may be yellow, white or blue.
• MARKET FORMS OF MAIZE: Hominy


  Also known as "Posole" or Samp, is a dried corn that has been soaked in hydrated lime or Lye.
• MARKET FORMS OF MAIZE: Grits


  Are traditionally made by grinding dried hominy.
• Wheat


  Is a grass. Most often milled and is ground into flour.
• MARKET FORMS OF WHEAT: Whole Wheatberries


  The whole grain minus the hulls.
• MARKET FORMS OF WHEAT: Cracked Wheat


  Is the whole barry broken into varying degree of coarseness.
• MARKET FORMS OF WHEAT: Bulgur


  A wheat berry that has had the bran removed; it is then steam cooked, dried and ground.
• MARKET FORMS OF WHEAT: Couscous


  Form of granular pasta made from ground durum wheat that is steamed, pressed to form tiny pellets and dried.
• MARKET FORMS OF WHEAT: Semolina


  Choice of flour for making pasta.
• Spelt


  An ancient subspecies of wheat. It has a harder outer shell than wheat and has a delicious and characteristic nutty taste.
• Farro or Emmer


  An ancient grain relative of wheat. It grows in the fertile crescent and has a flavor similar to that of wheat.
• Kamut


  It is sometimes called Khorasan wheat. It is known for its sweet, rich, and slightly buttery flavor.
• Barley


  One of the oldest culinary grains. It is extremely hardy, growing in climates from the tropics to nearly arctic.
• Pearled Barley


  The most common Barley
• Rye


  A member of the wheat tribe and is closely related to both what and barley. Used for flour, bread such as pumpernickel, beer, crispbread, and some whiskeys and vodkas.
• Triticale


  A high-protein hybrid of wheat and rye. Often ground into flour, but it can also be cooked like rice. Has a nutty, sweet flavor.
• Bucketwheat


  Is not a wheat and is technically not a grain as it is the seed, not of a grass, but, of a plant with branch stems. Known as groat which can also be crushed into coarse pieces.